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How to choose the right cutting board?

A cutting board is a very important accessory for the proper use of your kitchen knife. Would you like to know which board is the most effective for cutting? There are wooden, glass, plastic and marble ones, but which is the best?

We've put together a guide to help you choose your board, along with tips on how to look after it properly.

Wooden cutting board

Wood is a porous material, so it's common to hear that it's unhygienic for cooking. However, studies have shown that wood's porosity allows it to absorb bacteria, which eventually disappear completely. In the USA, wood is even recommended for professional kitchens. Click here to discover all our maintenance tips!

Beech board :

It's good value for money and, above all, sturdy and hard-wearing. However, care must be taken during cleaning, as the board can become soaked with water and warp. Wood allows bacteria to penetrate more quickly, so use hardwoods to avoid this. It can also pick up the smell of food.

Bamboo board :

As strong and sturdy as a normal wooden board, except that it doesn't let water penetrate and therefore doesn't warp. This makes it more resistant than wood. It's also renowned for its ecological credentials, as bamboo is a fast-growing plant that doesn't need replanting.

Walnut board :

Walnut is a precious wood with antimicrobial properties. These properties are due to the presence of a substance called juglone: it helps regulate the growth of bacteria on the cutting board (rather practical in the culinary field). Walnut is a wood that stands up well to intensive, everyday use. The walnut cutting board will require regular maintenance to avoid damage, and of course, as it is not completely impenetrable, it will be sensitive to water, which could deform or crack it. Remember to dry your cutting board after cleaning.

Maple board :

Maple is a dense, hard wood, highly resistant to wear, stains and odors (perfect for the kitchen, in short). The beautiful blond color with its light veining will match modern as well as traditional kitchens. Nevertheless, like all wooden cutting boards, maple cutting boards require regular maintenance. Don't forget to oil it to keep your cutting board in good health. Like all woods, maple is sensitive to water (so don't put your cutting board in the dishwasher), so wash it by hand and dry it thoroughly when finished. If you use a knife with a very hard blade (high and very high HRC), the board may end up with nicks on its surface. You'll need to take care with this to avoid the proliferation of bacteria.

Plastic cutting board

Usually used in professional kitchens, plastic cutting boards come in 2 types: either polyvinyl chloride (PVC), or high-density polyethylene (HDPE). Plastic cutting boards are hygienic and easy to wash, they don't let water penetrate and can even be put through the dishwasher (not everyone wants to bother washing everything by hand!). What's more, they won't damage the blades of your knives and are remarkably sturdy. It's important to distinguish between the inexpensive plastic boards available on the market (which we don't recommend), and the boards made specifically for professionals, which contain no toxic substances. Sometimes, cheap plastic boards can crumble over long use, and pieces of plastic can fall into your plates (yum!).

Plastic boards are usually made of high-density polyethylene. This plastic is chemically inert, which means it has no role in a chemical reaction. HDPE boards are more expensive than PVC boards, but stiffer and more resistant. They are also more professional. Their smooth, non-porous surface means they won't retain food odors.

Glass cutting board

Glass cutting boards are extremely hygienic. High temperatures don't scare them, and they wash very well (by hand or in the dishwasher). However, glass can damage the cutting edge of your knives. Glass boards are not recommended for cutting, but rather for finishing and working your preparations. If you still insist on using glass boards for cutting, sharpen your knives often. They can also be used as trivets.

Marble cutting board

Marble cutting boards are regularly used in the kitchen. They have the advantage of being highly resistant, easy to clean and with cooling properties (very useful for products such as meat or fish that need to remain cool during cutting). However, as marble is a very hard material, you need to be very careful with your knives. The hardness of this rock easily causes splinters to form on the blade of your knives. For this reason, we do not recommend this type of cutting board.
In the case of pastry chefs, marble boards are not used for cutting, but for laying out dough or presenting desserts (in which case, there's no risk to your knives):)

Tips for cleaning your cutting boards:

Wooden boards should never be put in the dishwasher. They risk warping.

They should be washed with dishwashing detergent, simply scrubbed and then rinsed with hot water. You can also disinfect them with a teaspoon of bleach mixed with water. But be careful not to use too much, and rinse well to avoid leaving any product on the board. It's advisable to nourish the wood with oil from time to time to preserve its beauty and avoid cracking! Find all our tips for maintaining your wooden board here!